Lentil Soup With Spinach and Lemon (Ads Bi Hamud)

Total Time
1hr 10mins
Prep 15 mins
Cook 55 mins

A rich lentil soup recipe which I've adapted from an online Jamie Oliver recipe, and posted here in response to a Forum request for a lentil soup recipe without tomatoes. The preparation and cooking times below do not include the one hour required for soaking the lentils.

Ingredients Nutrition


  1. Wash and drain the lentils, place them in a pan with water to cover and simmer for 30 minutes or until they are very tender, adding salt and pepper, to taste, towards the end of the cooking time.
  2. Wash the spinach thoroughly, remove the stems, chop the leaves coarsely, and add them to the lentils.
  3. Sauté the onions and garlic in oil until soft, add the flour and stir well.
  4. Add a cup of water and stir until this sauce thickens; then pour the sauce into the soup.
  5. Add the lemon juice and more water, if necessary, and simmer until the soup is thick.
  6. Serve very hot.
Most Helpful

Very good and as with some soups a lot better 2 days later. I made ours gluten free with a white rice flour and tapioca starch mix rather than plain flour. I used sea salt and baby spinach. I would like to make this again for DH to try.

UmmBinat April 09, 2010

An absolutely lovely lentil delight! I adore spinach and the generous amount of it in this soup was awfully comforting on a chilly spring evening. We halved the recipe, which still makes at least five servings!- but I accidentally put the whole amount of lemon juice! For the record, it was great!! LOL. Thanks!

White Rose Child April 06, 2009

Agreed; the best lentil soup we've had! I didn't soak the lentils & they were still perfect. I also followed Rita's example & used escarole. I think I prefer it to spinach! Thank you! Made for the Veg*n Swap 10/08.

Elmotoo October 04, 2008